Chicken Marsala Emergency

All set to make this for Christmas dinner and discovered that I didn't have the Marala I thought I did and of course the stores are closed today.. Anyone think that something else would make a decent substitute - Madeira perhaps, or a sherry or even a Malaga......

I've used Madeira several times and it works as a great substitute.

Thanks, Karen - I think that is what I will do - I have a Verdelho that will work.

[Jenise]

I'd have gone with Madeira also, though perhaps not at 1:1 thinking Madeira would be sweeter.

How'd it turn out, Bill?

Actually, it was brilliant! I pounded the large chicken breasts and salted, peppered and floured them, and cooked them in a brown butter/fresh sage mix and then added 50/50 chicken stock and Madeira (I ended up using a Bual) to make a sauce. The salt/sweet played off each other far better than I'd have hoped.

Had a bottle of Quinta da Murta. a sparkling Bucelas with it and it worked very well. The recipe is going in the repeat file and the request for another case of Murta has already been sent.

Very simple - chicken cooked in butter and sage, some chicken stock added with Madeira once the meat is out of the pan, reduce and serve. Hd it with asparagus and carrots. I intend to repeat it with the Marsalla once I get a bottle and see which I prefer.

[Jenise]

Sounds great; that dish is a classic for good reason. I always do it with mushrooms.

Sounds great; that dish is a classic for good reason. I always do it with mushrooms.

Me too and for some reason these days, I prefer the brown mushrooms. I loved this dish with my mother's risotto which also had wine and mushrooms in it. Also, a fresh lemon risotto is great with it. Yum.